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A simple coconut loaf cake sponge topped with raspberry jam and coconut – the best jammy coconut loaf cake! 

This is yet another insanely highly requested recipes, and it is FINALLY here! I honestly question why I didn’t post this recipe sooner as it is such a classic bake and everyone adores it… so apologies that it took so long! 

I have baked this recipe many times just for myself because I love the combination of raspberry jam and desiccated coconut, but I just never got round to posting the recipe for it! It’s such a simple bake but so insanely good! 

I wasn’t sure what form of cake bake to do for this because there are so many… cupcakes, round cakes, drip cakes, tray bakes etc… but I went for loaf cake. I still adore loaf cakes so so much and I knew this would go down well with it too! 

The actual sponge for this recipe is incredibly simple – for eggs (I nearly always use medium in my house), with self raising flour, baking spread/unsalted butter, and sugar. As this is meant to be a light cake, I used caster sugar for a lighter flavour! 

The coconut for this comes from the desiccated coconut – sometimes it can be a bit of a weird one as it’s so light, it doesn’t sound like you are going to use enough – but you really do! the desiccated coconut bulks out the cake ingredients perfectly. 

When I am creating the base sponge mix, I weigh my 4 medium eggs in their shells to get a weight. Say its 211g, I then use 211g of self raising flour, baking spread, and caster sugar for the sponge – then, I add in the desiccated coconut and mix! 

I used the Tala 2lb loaf tin for this as always, as I just love it. It’s the perfect tin for loaf cakes, for bread, and even for ice creams! I utterly love it. It’s heavenly. And.. bonus.. it can go in the dishwasher which is always good in my eyes!

The good thing is with this bake is once the sponge has been baked and cooled… it’s SO EASY TO DECORATE! Honestly all you have to do is top the cake with your chosen jam (like I said, I use raspberry), and then sprinkle on some desiccated coconut! 

I didn’t mind posting this cake even though it’s fairly similar to my coconut loaf cake, but as that post is so so old I thought this one would be good new! Serve this beauty as it is, or with some custard for the ultimate dream!

If you have any questions about the recipe, then leave them below in the comments!! Enjoy! x

Jammy Coconut Loaf Cake!

A simple coconut loaf cake sponge topped with raspberry jam and coconut - the best jammy coconut loaf cake! 
Print Pin Rate
Category: Cake
Type: Cake
Keyword: coconut, Loaf cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Decorating & Cooling Time: 2 hours
Total Time: 3 hours
Servings: 10 Slices
Author: Jane's Patisserie

Ingredients

Cake

  • 200 g Unsalted butter/stork
  • 200 g Caster sugar
  • 200 g Self raising flour
  • 4 Medium Eggs
  • 75 g Desiccated coconut

Decoration

  • 200 g Raspberry jam
  • 25 g Desiccated coconut

Instructions

For the Cake

  • Preheat the oven to 180C/160C Fan, and line your 2lb Loaf Tin with parchment paper!
  • Beat together the unsalted butter or baking spread and the caster sugar until light and fluffy.
  • Add in the self raising flour, eggs and desiccated coconut and beat again until smooth and combined.
  • Pour the mix into the tin, and bake the cake in the oven for 50-55+ minutes! Test the cake with a skewer (and also listen for a bubbling/crackling sound as this noise means its not finished baking)
  • Leave the cake to cool in the tin.

For the Decoration

  • Once the cake has cooled fully, carefully spread the jam on the top of the cake.
  • Sprinkle on the desiccated coconut and enjoy!

Notes

  • I recommend using this 2lb Loaf Tin
  • Use a cake skewer to see if it's done - it should come out clean. Also listen to the cake for a bubbling/crackling sound as this sound means its not finished baking and needs a bit longer! 
  • Loaf cakes can sometimes take slightly longer to bake in some ovens (if the oven temp is off) as they act similarly to bundt cakes!
  • You can use any flavour jam you like!
  • This cake lasts 4-5+ days at room temp! 

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

39 Comments

  1. Donna Gaiger on September 3, 2021 at 12:10 pm

    5 stars
    Hi Jane, this recipe is so simple to follow and am loving the taste. I wondered if it was freezable so I could keep a couple of slices for my son when he visits. Thanks x

  2. Sukhjeet Kahai on August 30, 2021 at 8:50 pm

    Can I use the same egg weigh method with large eggs? I tried that but my cake turned out quite dense. Please advise. Thanks

  3. Suzanne Drew on August 17, 2021 at 7:54 pm

    Hi Jane

    Please could you confirm if I should use the quantities as stated in your recipe or use the weight of the 4 eggs as stated below?

    When I am creating the base sponge mix, I weigh 4 medium eggs in their shells to get a weight. Say its 211g, I then use 211g of self raising flour, baking spread, and caster sugar for the sponge – then, I add in the desiccated coconut and mix!

    I used the weight of 4 eggs which came to 294g, Cooked the cake for 55 minutes however it sank and was raw in the middle. I probably should have baked it for longer! I must say I cut the middle out and the sides were delicious and was demolished very quickly😋

    I just wanted to confirm for next time😊

    Many thanks
    Suzanne

    • Jane's Patisserie on August 18, 2021 at 9:00 pm

      You match the weight of the dry ingredients (flour, sugar, butter) so the weight of YOUR eggs. So as mentioned, my eggs weighed the 211g, so I used 211g flour, butter and sugar. Because yours was quite a bit more, it would have needed longer! x



  4. Victoria Conway on August 11, 2021 at 10:02 pm

    5 stars
    Absolutely loved this recipe! One slice turned into a few 😂 would I be able to use this recipie as cupcakes that way I can at least attempt portion control 😅😂.🙌

    • Jane's Patisserie on August 13, 2021 at 3:10 pm

      Awh I am so pleased. Unfortunately this will just work as a loaf cake x



  5. Wayne Hay on August 8, 2021 at 4:23 pm

    5 stars
    Absolutely lovley loaf cake my go to recipe well all your recipes are my go to recapies i used a meat syringe to inject raspberry jam throughout the loaf AMAZING !!!

  6. Mel Owen on July 3, 2021 at 7:40 pm

    5 stars
    Made this cake today and it’s absolutely delicious! I’ve promised the girls in work that I’ll make it for them next week. I haven’t been disappointed by a single recipe of yours and cannot wait for your book to arrive!

  7. Amy on June 26, 2021 at 2:17 pm

    5 stars
    Hi! Any tips on how to make this into a 2 or 3 layer 8 inch cake?
    Thanks 🙂

    P.s can’t wait for your book to arrive in August!!

  8. Emily on June 25, 2021 at 10:11 am

    Hi, if you only have plain flour at home, how much Bicarb or baking soda would you add?

    • Jane's Patisserie on June 28, 2021 at 4:26 pm

      Hiya, I use 2 level teaspoons of baking powder per 150g of plain flour whisked in before using x



  9. Nina on June 23, 2021 at 7:50 pm

    5 stars
    Lovely cake, topped it with cherry conserve and toasted coconut, served with custard.

  10. Julie on June 20, 2021 at 4:21 pm

    Hi Jane,

    Absolutely love all your recipes! Can’t wait for your book to arrive! Any tips on how I can stop stop my loaf cake from raising more in the middle? Or is this normal?

    • Jane's Patisserie on June 28, 2021 at 3:25 pm

      Hey! aww thanks so much, not long now it is so exciting! Loaf cakes do normally rise in the middle x



  11. Stacey on June 20, 2021 at 3:54 pm

    Hi Jane, I made this the other day and it was absolutely beautiful! I’m just wondering if the same recipe can be used to make a traybake version or whether the measurements of ingredients need to change at all.
    Thank you
    Stacey 🙂 x

  12. Amy on June 18, 2021 at 8:32 am

    5 stars
    Oh my days!! This looks just like the one they used to sell in Starbucks that I LOVED and don’t anymore!! Thank you thank you thank you!! Making this for sure this evening.

    • Jane's Patisserie on June 21, 2021 at 9:40 am

      Hahah aww you are so welcome!xx



  13. Beaux on June 11, 2021 at 3:49 pm

    5 stars
    First time I made this recipe and it was delicious. I warmed it slightly in the microwave and served with custard.

  14. Julie Diamond on June 9, 2021 at 11:14 am

    5 stars
    Love love love!!! ❤ My first attempt at this jammy coconut loaf cake earned a huge thumbs up from family and friends 👍👍👍Thank you Jane! Really looking forward to 5th August and receiving your much awaited recipe book. 🥰🥰🥰

    • Jane's Patisserie on June 10, 2021 at 12:13 pm

      Aww I am so so happy you all loved it. Ahh I honestly cannot wait for you to get it thank you so much for pre-ordering xx



  15. Pomegran8 on June 8, 2021 at 11:50 pm

    Hello Jane….absolute fan of your recipes….and been asked to do this one as a leaving cake at work….do you reckon it would work ok in an 8″ round tin? Any tips if so! Thinking of a double layer… many thanks 😊

  16. Nic | Nic's Adventures & Bakes on June 8, 2021 at 7:40 pm

    5 stars
    Thanks for sharing, this loaf looks very yummy 🙂

    • Jane's Patisserie on June 10, 2021 at 11:16 am

      You are very welcome, it is honestly sooo yummy!xx



  17. Pomegran8 on June 7, 2021 at 10:24 pm

    Hello Jane
    Absolute fan of your recipes….and been asked to use this one for a leaving cake at work….would you recommend a size of circular tin that it could work in? 8″? Wondering if to do a double layer sandwiched with the jam & coconut in the middle too?!

  18. Caron Ridings on June 7, 2021 at 2:40 pm

    Hiah, Would you be able to swap the SR flour for coconut pour please? If so what weights would you use and I’d guess you’d need to add baking powder?
    Thank you so much

    • Jane's Patisserie on June 10, 2021 at 11:15 am

      Hiya I have never baked with this so I don’t know, it wouldn’t just be a straight swap xx



  19. Karen on June 6, 2021 at 2:46 pm

    5 stars
    Top class easy to make and so tasty – only lasted 20 mins in my house 😋

    • Jane's Patisserie on June 7, 2021 at 4:21 pm

      aww thank you so much, hahaha I love it xx



  20. Jayne on June 5, 2021 at 8:30 pm

    Can you use a different sugar rather than caster sugar?

    • Jane's Patisserie on June 10, 2021 at 10:59 am

      Hiya, for best results use caster sugar but you can use light brown or dark brown soft sugars if you wanted x



  21. Em on June 5, 2021 at 4:29 pm

    Oh my, just made this.. the lightest, fluffiest loaf cake I’ve ever made and the mixture was enough for my 2lb loaf tin and 6 little cupcakes – win win! Thanks for posting this – new favourite 😍

    • Jane's Patisserie on June 7, 2021 at 4:23 pm

      Aww thank you for such a lovely review I am so pleased you love it xx



  22. Megan on June 5, 2021 at 9:50 am

    If I was to make this into a traybake how would I alter the recipe?

    Really looking forward to trying this recipe

  23. Patty on June 5, 2021 at 9:50 am

    This looks lovely! Do you also think splitting the loaf across and adding a buttercream filling in the centre might work?

    • Jane's Patisserie on June 10, 2021 at 10:52 am

      Hey, yes could do!x



  24. Samantha Hutchinson on June 5, 2021 at 9:21 am

    Hi Jane, could this be done as a tray bake?

  25. Debs on June 5, 2021 at 8:49 am

    Hi Jane. This sounds like an easy and delicious cake 😋 and I’m eager to head to the kitchen right now and run one up. Just wondering if it could be more yummy by sprinkling toasted coconut 🥥 onto the raspberry jam or jam of choice {🍓🍒} or could this spoil the overall flavour and simplicity and one of the reasons why you didn’t? Best wishes. Debs

    • Jane's Patisserie on June 7, 2021 at 4:24 pm

      Hiya, I haven’t tried this but it is definetly worth a go if you would like!xx



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